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Sensory Evaluation

Sensory Evaluation. FCS 3120. Food Quality. Sensory attributes Nutritive content Food safety. Sensory Evaluation. Human senses to evaluate palatability “humans” as panelist or judges as measurement instrument Value depends on objectivity & precision of judgments. Types of panelists.

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Sensory Evaluation

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  1. Sensory Evaluation FCS 3120

  2. Food Quality • Sensory attributes • Nutritive content • Food safety

  3. Sensory Evaluation • Human senses to evaluate palatability • “humans” as panelist or judges as measurement instrument • Value depends on objectivity & precision of judgments

  4. Types of panelists • Consumer (untrained) • Semi-trained (experienced) • Trained (highly trained) • Responses recorded on ballots (scorecards)

  5. Primary sensory attributes • Appearance • Flavor • Texture • Perceived by senses individually and processed by brain into total impression of quality

  6. Appearance • Shape & size • Color or hue • Gloss/luster/sheen & other surface characteristics • Opacity • Volume • Interior appearance

  7. Factors Affecting the Perception of Appearance • Nature of the light source • Nature of the object • Nature of the surroundings

  8. Flavor • Olfactory (smell) • Nose • Nasal cavity from mouth • Taste • Salt (front sides) • Bitter (back) • Sweet (front tip) • Sour (sides) • Umami (taste enhancers such as MSG that are savory)

  9. Tips for evaluating smell • Take several small “bunny sniffs” • Block nose & briefly chew food then release nose & breathe in deeply • Breathe fresh air between to avoid fatigue

  10. Terms • Aftertaste • Exhaling vigorously after swallowing, forcing volitals up to olfactory receptors • Threshold level • Level at which taste is detected • Subthreshold levels • Compounds not tasted but influence perception

  11. Texture: chemical & physical • Hardness/tenderness • Brittleness • Chewiness • gumminess • Cohesiveness • Viscosity • Elasticity • Adhesiveness

  12. Factors affecting taste sensitivity • Time • Concentration • Temperature • Taste interactions • Taste fatigue • Age (?)

  13. Types of sensory testing • Descriptive • Affective/Preference • Sensitivity/Difference

  14. Difference tests • Paired comparison • Duo-trio • Triangle • Rank order

  15. Descriptive Tests • Scoring/scaling • Structured: specific intervals on scale labeled with numbers or descriptive terms • Unstructured: verbal descriptions at ends but not all along the scale Descriptive Flavor Analysis Panel

  16. Affective/Preference Tests • Preference • Paired-preference • Ranking for preference • Acceptance

  17. Sample Preparation & Presentation • Experimental Control • Expectation Error • Stimulus/logical error • Halo effect • Suggestive error • Degree of motivation • Contrast effect • Positional bias • Fatigue

  18. Ballots/Scorecards • Developed for specific experiment, date, name of judge • Listed in order of evaluation • Descriptive characteristics need careful descriptions & way to score numerically • Acceptability

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